What is the preparation time for Hake Pomodoro?

The preparation time for Hake Pomodoro with chilli flakes & crème fraîche is between 20 and 25 minutes.

What is the total time required to make Hake Pomodoro with chilli flakes & crème fraîche?

The total time required to make Hake Pomodoro with chilli flakes & crème fraîche is between 30 and 35 minutes.

What are the main ingredients in Hake Pomodoro?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Hake Pomodoro?

Calories: 601, Carbs: 84 grams, Fat: grams, Protein: 26.7 grams, Sugar: 10.9 grams, Salt: 766 grams

How do I prepare Hake Pomodoro?

RICE, RICE BABY: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. DINNER IS SERVED!: Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef! POACHING AWAY: Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season. POMODORO-STYLE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 100ml of water. Mix until fully combined and bring to a simmer.

What should be prepared from my kitchen to make Hake Pomodoro?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Hake Pomodoro

This dish proves that a tomato-y pomodoro-style sauce is the perfect carrier for tender, flaky hake! All of these beautiful ingredients come together with onion, spinach, and dried chilli flakes for some spice! It is served with jasmine rice and swirled with crème fraîche & sprinklings of fragrant basil. Bellissimo!

Hake Pomodoro

with chilli flakes & crème fraîche

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Creme Fraiche
Dried Chilli Flakes
Fish
Fresh Basil
Garlic Clove
Garlic Cloves
Jasmine Rice
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Italian Rub
Onion
Onions
Spinach
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RICE, RICE BABY
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 50ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!

Jasmine Rice - 100ml
Onion - 1
Garlic clove - 1
NOMU Italian Rub - 10ml
Tomato Paste - 5ml
Dried Chilli Flakes - 2,5ml
Cooked Chopped Tomato - 100g
Line-caught Hake Fillet - 1
Crème Fraîche - 30ml
Spinach - 20g
Fresh Basil - 3g

Download the Recipe

Serves 2

RICE, RICE BABY
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 100ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!

Jasmine Rice - 200ml
Onion - 1
Garlic clove - 2
NOMU Italian Rub - 20ml
Tomato Paste - 10ml
Dried Chilli Flakes - 5ml
Cooked Chopped Tomato - 200g
Line-caught Hake Fillets - 2
Crème Fraîche - 60ml
Spinach - 40g
Fresh Basil - 5g

Download the Recipe

Serves 3

RICE, RICE BABY
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 150ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!

Jasmine Rice - 300ml
Onions - 2
Garlic cloves - 3
NOMU Italian Rub - 30ml
Tomato Paste - 15ml
Dried Chilli Flakes - 7,5ml
Cooked Chopped Tomato - 300g
Line-caught Hake Fillets - 3
Crème Fraîche - 90ml
Spinach - 60g
Fresh Basil - 8g

Download the Recipe

Serves 4

RICE, RICE BABY
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
POMODORO-STYLE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, the tomato paste, and ½ the chilli flakes. Fry until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato and 200ml of water. Mix until fully combined and bring to a simmer.
POACHING AWAY
Once the sauce is simmering, pat the hake dry with paper towel and season. Gently lower the hake into the sauce. Pop on the lid and leave to poach until the fish is cooked through and flaky, 8-10 minutes (flipping the fish at the halfway mark). Remove the fish from the sauce. Stir through ¾ of the crème fraîche, the rinsed spinach, and a splash of water (if necessary). Season.
DINNER IS SERVED!
Plate up the rice. Top with the hake smothered in the pomodoro-style sauce. Dollop over the remaining crème fraîche. Sprinkle over the torn basil and the remaining chilli flakes (to taste). Great work, Chef!